AltWeeklies Wire

How to Make Shrimp Purloonew

Purloo is a simple dish, requiring little more than rice and whatever meat might be on hand. Any time you add meat to rice and cook it all together in one pot, that's a purloo.
Charleston City Paper  |  Stratton Lawrence  |  01-02-2012  |  Food+Drink

How to Boil Water... and Other Good Thingsnew

Well it’s that time of year again... a time to watch the parade and enjoy all its revelries, and also an opportunity to eat corned beef-and-cabbage. It’s a simple recipe to prepare and one that tastes delicious with beer.
Artvoice  |  Joe George  |  03-12-2010  |  Food+Drink

Pot in the Kettle: The Finer Points -- and Health Benefits -- of Cooking with Cannabisnew

Known now for her best-selling lemon bars and as a cooking professor at Oakland's Oaksterdam University, Sandy Moriarty's culinary escapades with cannabis began as a personal endeavor to test the plant's potency.
San Francisco Bay Guardian  |  Victoria Nguyen  |  11-18-2009  |  Food+Drink

Mozzarella is Fast, Easy, Inexpensive and Delicious to Make at Home? I Beg to

"I don't think it's going to work," I finally admitted to my friend Emily as I tried for the dozenth time to stir the mess of milk solids in the bowl together into cheese.
Chicago Reader  |  Julia Thiel  |  11-16-2009  |  Food+Drink

At the Root: Going Beyond Potatoes for Starchy Holiday Side Dishesnew

Living in an era of total potato domination, it's not surprising that few people know what many root vegetable staples of yore even look like, let alone how they taste. Here's a quick and dirty guide to the red-headed stepchildren of the root vegetable diaspora.
Baltimore City Paper  |  Henry Hong  |  11-03-2009  |  Food+Drink

Broasted Squash Carries the Harvest into Winternew

Home food at its comfiest, winter squash has taken a new center stage in cooking with local flavors and ingredients because it's available all winter at the markets. Recipes abound -- a cursory Google search turned up 70-plus recipes, many of them similar. Here's one for Broasted Winter Squash.
INDY Week  |  Sheryl Cornett  |  10-30-2009  |  Food+Drink

How the Sustainable-Food Movement Drove One Family to the Frozen-Food Aislenew

While I was thinking about what kinds of foods are good for my kids' bodies and our Earth, my family was seeing less and less of me. That's when it came to me: I'm not going to cook anymore.
East Bay Express  |  Sierra Filucci  |  09-23-2009  |  Food+Drink

Four Great Ways to Make Your Own Ginger Ale ... and One Terrible Onenew

If you're a ginger ale lover, you may be surprised to find out just how easy it is to make your own. If you're a hater, doing it yourself is the best way to end up with something you actually want to drink.
Philadelphia City Paper  |  Trey Popp  |  08-25-2009  |  Food+Drink

Forget Ramen: Starving College Students Should Turn to Rice and Beansnew

For me, beans and rice, two simple ingredients, brought together by the currents of history, became a dorm room staple. Over the years, I have perfected a variety of rice and bean dishes; to help starving students, I thought I'd pass a few along.
Charleston City Paper  |  Jeff Allen  |  08-19-2009  |  Food+Drink

'Julie & Julia' Will Make Foodies Furiously Masturbatenew

More or less entirely delightful, Julie & Julia has a pretty foolproof formula: It's a movie based on a popular book that's based on a popular blog that, in turn, was inspired by America's most popular chef.
The Portland Mercury  |  Erik Henriksen  |  08-06-2009  |  Reviews

'Catching Fire' Can Be Boldly Essentialist ... Perhaps Too Boldly Essentialistnew

Since the 1950s, scientists have hypothesized that the key factor bringing our ancestors down from the trees was the decision to eat meat. In this persuasively argued book, Richard Wrangham disagrees. Instead, he writes, it was the decision to cook with fire that literally made us human.
The Texas Observer  |  James E. McWilliams  |  07-15-2009  |  Nonfiction

Sweet Meets Savory: Take Another Look at Pot Piesnew

Sure, pecans and cherries and strawberries make fine fillings, but what about all those other items you pass in the produce and sections on grocery trips? It’s time to think about how they would make your mouth and stomach very, very happy.
Jackson Free Press  |  Neola Young  |  07-09-2009  |  Food+Drink

Salad Daze: Avoiding Lettuce Burnoutnew

When summer rolls around, I'll take any flimsy excuse to keep my distance from the stove. Inevitably, common sense gives me a good shake, and I make a reasonable decision: I just need to eat more salads. With recipes for Deconstructed Pesto Salad and Grilled Caesar.
Jackson Free Press  |  Deirdra Harris Glover  |  06-26-2009  |  Food+Drink

Hassle-Free Homemade Ice Cream With a Pastnew

People need to know about this," says my mother. That "this" is a recipe for peppermint ice cream. The recipe is decades and decades old, given to my mother by her mother-in-law when she and my father were newlyweds. Its official title is "World War II Ice Cream." The name reflects both its era and its ingenuity.
The Memphis Flyer  |  Susan Ellis  |  06-19-2009  |  Food+Drink

Replacing Mr. Peanutnew

Between recalls and allergies, using peanuts in your recipes may not be your best bet. Substituting almonds can be a healthier, tastier alternative.
Jackson Free Press  |  Neola Young  |  04-24-2009  |  Food+Drink

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